Mexican Potatoes
From Delicate dishes, 1896
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Delicate dishes (1896), page 18. The excerpt below is the record exactly as published.
MEXICAN POTATOES. Pare and halve large potatoes, scoop out the center and fill with a mixture made as follows: boil 2 eggs 20 minutes and mash the yolks fine, chopping the whites ver}' fine. Mix with them finely chopped meat, i raw egg, beaten, i tablespoonful of minced parsley, i of grated onion, and one of melted butter
Cook this with the app: pantry check, scaling, and the assistant.